Effects of Different Ingredients and Starter Culture on the Flavor and Aroma Components of Fermented Mutton Sausage

The flavor of four groups of mutton fermented sausage samples(control group,starter group,V_C group,V_C+starter group)was determined by solid phase microextraction-gas chromatography-mass(SPME-GC-MS)combined with electronic nose and electronic tongue. The results showed that the rapid identification of fermented sausage samples based on electronic nose technology could be realized,but the electronic tongue could not be distinguished clearly. A total of 49 volatile flavor compounds were identified from four groups of sausage samples by SPME-GC/MS. Among them,43,46,48 and 48 volatile flavor compounds were detected in control group,starter group,V_C group and V_C+starter respectively. According to the results of electronic nose analysis,the V_C+starter group was more sensitive to alcohols,ketones and esters,which indicated that the combined effect of starter and V_C was better for fermented sausage. Relative odor activity value(ROAV)analysis showed that nine volatile flavor compounds contributed to the overall flavor of sausage(ROAV>1),namely hexanal,heptanal,octanaldehyde,phenylacetaldehyde,nonanal,decanal,E-decane-2-enol,2-undecanaldehyde and 1-octene-3-ol. Based on the analysis of the flavor characteristics of characteristic volatile flavor substances,the flavor characteristics of fermented sausage were identified as light fat,grass and fermentation.